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Welcome to That Useful Wine Site!
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Alicante Bouschet—a grape whose full name (rarely used) is Alicante Henri Bouschet—is a red-wine grape originated in 1855 as a deliberate cross done by the eponymous M. Henri Bouschet, using Garnacha (Grenache) and Petit Bouschet (a grape that was itself a cross, made by Henri’s father). Today the wine is widely grown in France—though plantings there are slowly diminishing—and especially in Alentejo in southern Portugal (shown at the left: whence most of the top-notch bottlings); there are also significant plantings in Spain, with smaller plantings in Italy, California, and even Turkey.
(The full story of the origination of what is today generally just called Alicante Bouschet is rather complex, and too long to recite here; but the inclusion of “Henri” in the full name, and the synonym “Alicante Bouschet No. 2” are hints.)
Factoid: While most dark-skinned grapes produce clear juice when squeezed, Alicante Bouschet is of the “Teinturier” sort—one of only about a dozen or so in the world that produce red color when you squeeze the grape. The wine’s inky color is said to stain the wine glass.
“Recognised by many today as a noble red variety (particularly in southern Iberia), Alicante Bouschet is known for its deep dark color…It buds and ripens early-to-mid season to produce wines high in alcohol, particularly where jamminess is valued and extended ‘hang-time’ is practiced. The wines tend to be short on primary aromas and can lack character and complexity when young. Alicante Bouschet performs best under specific conditions and where tertiary aromas are allowed to predominate through ageing.”
“In the latter half of the 20th Century, Alicante Bouschet developed a reputation for producing uninspiring wines that lacked varietal distinction. Modern producers in Almansa, Spain and in Alentejo, Portugal, are working hard to change people’s perception of the variety and prove that, when grown properly, it is capable of making great wine that is fruity, fresh and balanced…its ability to ripen and produce large crops very early in the season can come at the expense of depth and alcoholic strength. This means that, in order to produce quality Alicante Bouschet wines, vignerons must be fussy and particular when it comes to site selection and controlling yields.”
“Big, bold Alicante Bouschet is unquestionably fruit-forward, with flavors ranging from fresh to jammy blackberries, blueberries, black cherries, and more. It has spicy, smoky flavors, along with sweeter tones of dark chocolate, baking spice, and vanilla bean. (Especially when aged in new oak!) While Alicante Bouschet tends to be higher in body, alcohol, and tannins, its structure varies based on climate. In cooler regions, the acidity can be sharp (like Nebbiolo – and age-worthy too!), but in hotter areas, it’s more like mellow, ready-to-drink black gold.”
“In the last decade or so, several top tier Alejandro producers have taken the unusual step of bottling Alicante Bouschet as a single varietal wine. Some producers are even promoting it as the flagship grape of the region. Yet why Alicante Bouschet above other Portuguese grapes? It’s very possible that producers are using Alicante Bouschet as a benchmark to show the world what can be achieved by careful attention to this variety in the vineyard, the winery, and in the maturation cellar…[E]leven wines…from various regions in Alentejo…were tasted blind. The wines all had a similar flavor profile of rich, dark, succulent fruit. Though the acidity was vibrant across all the wines, they varied most remarkably in the texture of the tannins. Some of the wines had a very silky texture, while others were plush like velvet. ”
“[Y]oung Alicante Bouschet tends to show fewer primary aromas. Instead, there’s the promise of tertiary aromas that will develop and even predominate during aging, with bittersweet chocolate, espresso, char, and mulberry on the palate. Moderate acidity helps counterbalance the wine’s grip, and decanting will help release any reined-in aromas.”
“ntroduced to the Alentejo from France in the late-1800s, Alicante Bouschet was first planted at Herdade do Mouchão. Today it has become the region’s flagship red. It is a star varietal amongst the 250-plus indigenous varieties. Known for its massive structure and firmness, Alentejo winemakers have learnt how to tame tannins. Alicante Bouschet shines in Alentejo because of its ability to retain acidity – a big plus in the hot arid climate of southern Portugal.”
“Typically used in blends for its bold color, massive structure, firm tannins, and lively acidity, Alicante has proven to excel on its own when made into a single varietal wine. This is particularly true in the hands of Alentejo winemakers who have 2,000 years of winemaking tradition behind them combined with an adventurous modern outlook.”
“The grape has notes of black cherry, blackberry, black plum, black pepper, leather, sweet tobacco, earthiness and hints of maple syrup. It’s a dry, dark, full-bodied wine with medium to high tannins and medium acidity.”
“Alicante found a new home on the Iberian Peninsula, where the late-ripening grapes flourished in the hot, dry, sunny climate. In Portugal, particularly the Alentejo region, wines are big, bold, and smoky. If you head to Spain’s Almansa region, you’ll find bottles that are fruitier, or blended with Monastrell (Mourvèdre) and Tempranillo – just remember to refer to it as Garnacha Tintorera. Alicante can still be found in a few French regions, including Languedoc-Roussillon and Provence, where it’s often cast as a supporting role in red blends. In California, look to Lodi and Madera, where there are slightly less than 1,000 acres devoted to it. It’s also grown in limited amounts in places like Chile, Algeria, and Israel.”
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Some Descriptions of Alicante Bouschet Wines
“Recognised by many today as a noble red variety (particularly in southern Iberia), Alicante Bouschet is known for its deep dark color…It buds and ripens early-to-mid season to produce wines high in alcohol, particularly where jamminess is valued and extended ‘hang-time’ is practiced. The wines tend to be short on primary aromas and can lack character and complexity when young. Alicante Bouschet performs best under specific conditions and where tertiary aromas are allowed to predominate through ageing.”
“In the latter half of the 20th Century, Alicante Bouschet developed a reputation for producing uninspiring wines that lacked varietal distinction. Modern producers in Almansa, Spain and in Alentejo, Portugal, are working hard to change people’s perception of the variety and prove that, when grown properly, it is capable of making great wine that is fruity, fresh and balanced…its ability to ripen and produce large crops very early in the season can come at the expense of depth and alcoholic strength. This means that, in order to produce quality Alicante Bouschet wines, vignerons must be fussy and particular when it comes to site selection and controlling yields.”
“Big, bold Alicante Bouschet is unquestionably fruit-forward, with flavors ranging from fresh to jammy blackberries, blueberries, black cherries, and more. It has spicy, smoky flavors, along with sweeter tones of dark chocolate, baking spice, and vanilla bean. (Especially when aged in new oak!) While Alicante Bouschet tends to be higher in body, alcohol, and tannins, its structure varies based on climate. In cooler regions, the acidity can be sharp (like Nebbiolo – and age-worthy too!), but in hotter areas, it’s more like mellow, ready-to-drink black gold.”
“In the last decade or so, several top tier Alejandro producers have taken the unusual step of bottling Alicante Bouschet as a single varietal wine. Some producers are even promoting it as the flagship grape of the region. Yet why Alicante Bouschet above other Portuguese grapes? It’s very possible that producers are using Alicante Bouschet as a benchmark to show the world what can be achieved by careful attention to this variety in the vineyard, the winery, and in the maturation cellar…[E]leven wines…from various regions in Alentejo…were tasted blind. The wines all had a similar flavor profile of rich, dark, succulent fruit. Though the acidity was vibrant across all the wines, they varied most remarkably in the texture of the tannins. Some of the wines had a very silky texture, while others were plush like velvet. ”
“[Y]oung Alicante Bouschet tends to show fewer primary aromas. Instead, there’s the promise of tertiary aromas that will develop and even predominate during aging, with bittersweet chocolate, espresso, char, and mulberry on the palate. Moderate acidity helps counterbalance the wine’s grip, and decanting will help release any reined-in aromas.”
“ntroduced to the Alentejo from France in the late-1800s, Alicante Bouschet was first planted at Herdade do Mouchão. Today it has become the region’s flagship red. It is a star varietal amongst the 250-plus indigenous varieties. Known for its massive structure and firmness, Alentejo winemakers have learnt how to tame tannins. Alicante Bouschet shines in Alentejo because of its ability to retain acidity – a big plus in the hot arid climate of southern Portugal.”
“Typically used in blends for its bold color, massive structure, firm tannins, and lively acidity, Alicante has proven to excel on its own when made into a single varietal wine. This is particularly true in the hands of Alentejo winemakers who have 2,000 years of winemaking tradition behind them combined with an adventurous modern outlook.”
“The grape has notes of black cherry, blackberry, black plum, black pepper, leather, sweet tobacco, earthiness and hints of maple syrup. It’s a dry, dark, full-bodied wine with medium to high tannins and medium acidity.”
“Alicante found a new home on the Iberian Peninsula, where the late-ripening grapes flourished in the hot, dry, sunny climate. In Portugal, particularly the Alentejo region, wines are big, bold, and smoky. If you head to Spain’s Almansa region, you’ll find bottles that are fruitier, or blended with Monastrell (Mourvèdre) and Tempranillo – just remember to refer to it as Garnacha Tintorera. Alicante can still be found in a few French regions, including Languedoc-Roussillon and Provence, where it’s often cast as a supporting role in red blends. In California, look to Lodi and Madera, where there are slightly less than 1,000 acres devoted to it. It’s also grown in limited amounts in places like Chile, Algeria, and Israel.”